Several newly appointed members attended the lunch. Alongside Bongiorno and some of his family members were the Academy’s secretary, Nina Muscillo, Giuseppe Musmeci-Catania, Ashton Lucas with his wife Esther, Colin Wright, Piero Tantini, Monica Scagliarini and Maria Antonietta.
The setting, as mentioned, was Bongiorno’s home, where the meal—opened with a welcoming toast—unfolded through a sequence of traditional dishes and concluded with dessert.
Proceedings were accompanied by a selection of Italian wines generously provided by Giovanna Tantini.
The event reflected the founding values of the Academy of Italian Cuisine, which is dedicated to safeguarding and promoting Italy’s gastronomic heritage—now enjoying renewed international attention following the recent recognition of Italian cuisine as UNESCO Intangible Cultural Heritage of Humanity.
During the lunch, the Academy’s Sydney legate, Alfredo Schiavo, announced his intention to step down from the role for health reasons. The decision, shared with secretary Muscillo and the members present, was met with regret and understanding.
On this occasion, Schiavo expressed his full confidence in Giuseppe Musmeci-Catania, identifying him as the most suitable person to carry forward the work undertaken in recent years and to represent the Academy of Italian Cuisine in Sydney.
A proposal was therefore put forward to appoint him as the new legate, pending formal notification to the Academy’s headquarters in Milan.
In his remarks, Musmeci-Catania stated that he was taking on the role “with pride and enthusiasm, particularly in light of the recent recognition of Italian cuisine as UNESCO Intangible Cultural Heritage of Humanity”.
For Musmeci-Catania, 2025 has been a particularly meaningful year, marked also by the acquisition of Australian citizenship—further confirmation of a long path of integration, built without ever losing touch with his Italian roots.
He has a clear desire to take on an active and responsible role in this new phase of his commitment to the Academy.
The day concluded in the spirit of conviviality and quality that has long defined the Academy of Italian Cuisine, reaffirming the table as a place of encounter, culture and shared identity.
